Hope you all enjoyed Family and Good Food and Libations today.
We decided to go a different route this year and we went out to a Brewery for a really good Thanksgiving Themed Buffet with Mom and my Bro.
Early this morning tho I had decided to break out the Vacuum Packer and attempt beginning to fill the Freezer Chest up.
Grabbed a 5 LB package of Angus Flank Steak from The Restaurant Depot a few days ago and went with an authentic themed Pepper Steak.
Used my Delran Board and cut the Flank Steaks up 1/8" thin, then cross cubed them, Dusted them with SPG, then marinated the Steak in a Wine/Soy Sauce mixture and let it rest for a few hours while I prepped the Onions and Peppers.
First on the Black Stone was the Steak Cubes for a quick sear, then off of the heat and outside in the 35 degree air for a cool down.
Next was the Veggies, then a bunch of Garlic and Scallions.
Everything back on the Griddle on High Heat and lastly mixed in the Sauce Mixture.
Definitely have about 10 meals for us in the future.
While the Griddle was hot, I cooked up 40 lbs, " YES " Forty lbs of Chicken Breast Tenders seasoned with Sucklebusters Texas Pecan for future Fajitas and such..
Hope to have some more pics later tonight when I get home from Joyzee.
A good start to packing the freezer
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